Study of some physical and functional properties of the malted Temash Barley (Hordeum Vulgare L.) grains and its flour
Temash is one of the barley varieties and traditionally used for kolo (roasted grain) and malt. This study was conducted to generate some engineering properties of the temash grain and its malt flour. The experiment consisted of the factorial design of two factors. Each sample was steeped at room te...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2020.1855841 |